Best 9 Hearty Seafood Cioppino Pasta Recipes

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If you're looking for a hearty and flavorful seafood dish with a touch of Italian flair, consider cooking up a delicious seafood cioppino pasta! This traditional Italian dish originates from San Francisco and combines a variety of seafood, such as shrimp, clams, mussels, and fish, in a rich and savory tomato-based sauce. The dish is often served over pasta, creating a delightful combination of flavors and textures that will satisfy even the most discerning palate.

Let's cook with our recipes!

SPICY FRESH SEAFOOD CIOPPINO



Spicy Fresh Seafood Cioppino image

Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. -Doris Mancini, Port Orchard, Washington

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

5 garlic cloves, minced
2 tablespoons olive oil
1 jar (24 ounces) tomato basil pasta sauce
1 bottle (8 ounces) clam juice
1 cup dry white wine or chicken broth
1/4 cup water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh basil
1 teaspoon minced fresh thyme
1 pound fresh littleneck clams
1 pound fresh mussels, scrubbed and beards removed
1 pound uncooked medium shrimp, peeled and deveined
1 pound bay scallops
1 package (6 ounces) fresh baby spinach

Steps:

  • In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels.

Nutrition Facts : Calories 259 calories, Fat 7g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 1057mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.

SEAFOOD CIOPPINO



Seafood Cioppino image

This is as good as any restaurant's version! Serve with rice and a nice salad.

Provided by DeeDee Henderson

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 2h45m

Yield 8

Number Of Ingredients 21

¼ cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 fresh red chile pepper, seeded and chopped
½ cup chopped fresh parsley
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
½ cup water
1 pinch paprika
1 pinch cayenne pepper
1 cup white wine
1 (10 ounce) can minced clams, drained with juice reserved
25 mussels, cleaned and debearded
25 shrimp
10 ounces scallops
1 pound cod fillets, cubed

Steps:

  • In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
  • About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.5 g, Cholesterol 98.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 34.3 g, SaturatedFat 1.2 g, Sodium 563.7 mg, Sugar 3.1 g

SEAFOOD CIOPPINO



Seafood Cioppino image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
3 tablespoons diced red onion
2 cloves garlic, chopped
1 pound skinless, boneless firm-fleshed fish fillet (like farmed tilapia, mahi mahi, or black cod, cut into 4 pieces (the thicker the better)
1/2 pound large tail-on shrimp, peeled and deveined
1/2 pound large sea scallops
3 medium plum tomatoes (about 15 ounces), diced
1 pound mussels (about 20), scrubbed and de-bearded
1 dozen cherrystone clams
4 snow crab claws (or split legs cut into 3-inch pieces), optional
2 tablespoons white wine
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons thinly sliced basil, plus 4 sprigs for garnish

Steps:

  • In a large pan that's at least 2 inches deep, heat the butter over medium-high heat. Add the onion, garlic, and fish and cook for 1 minute. Add the shrimp and scallops and cook, stirring occasionally and flipping the fish once, about 2 minutes more.
  • Add the tomato, mussels, clams, and crab and pour the white wine over everything. Add the salt and pepper and sprinkle with the basil. Cover and cook until the clams and mussels start to open, about 4 minutes. (Discard any that don't open.)
  • Remove from heat and divide the seafood and broth among 4 large shallow soup or pasta bowls. Garnish with basil sprigs and serve.

Nutrition Facts : Calories 375 calorie, Fat 10 grams, SaturatedFat 4 grams, Carbohydrate 11 grams, Fiber 1 grams

HEARTY CIOPPINO



Hearty Cioppino image

This is best made a day in advance so it can chill overnight for the flavor to develop. Four types of seafood mix with spices, peppers, and zucchini in fish stock to create a great flavor. Although you can purchase fish stock, its easy to make your own using the shells and heads from the shrimp you use, and adding some vegetables...throw in any other fish discards you have to make a wonderful stock. (Of course, you can substitute chicken stock).

Provided by breezermom

Categories     Healthy

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 20

1 red onion, chopped
1 fennel bulb, cored and chopped
2 serrano chili peppers, seeded and chopped
3 tablespoons olive oil
1 oranges or 1 yellow bell pepper, chopped
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes, undrained
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 cups fish stock or 2 cups chicken stock
1 cup dry white wine
2 medium zucchini, cubed
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 lb scallops, bay or 1 lb sea scallops, are fine
12 jumbo shrimp, peeled and deveined
12 mussels, scrubbed and debearded
1 lb red snapper fillet, cut into large chunks

Steps:

  • Cook onion, fennel, and serrano chile peppers in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes.
  • Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
  • Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.
  • Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork. (Its best if you cool it now and refrigerate over night to serve the next day -- the flavor intensifies while it sits overnight). Its fine if you want to go ahead and eat it -- it tastes great now! Serve with garlic bread or grilled focaccia.

Nutrition Facts : Calories 433.6, Fat 11.4, SaturatedFat 1.8, Cholesterol 155.4, Sodium 968, Carbohydrate 22.9, Fiber 4.8, Sugar 9.3, Protein 52.4

HEARTY CIOPPINO



Hearty Cioppino image

This is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 garlic cloves, minced
1 dried bay leaf
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
2 cups dry white wine
2 cups fish stock
1/2 cup clam juice
28 ounces crushed tomatoes, with juice
15 ounces plum tomatoes, drained, chopped
6 cherrystone clams, scrubbed
6 mussels, scrubbed, debearded
6 sea scallops, muscles removed
8 ounces cod or other white fish, cut into 1-inch pieces
8 ounces cleaned squid, bodies cut into rings
6 large shrimp, peeled, tails intact, deveined

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 5 minutes. Add oregano, parsley, and red-pepper flakes. Cook 1 minute. Add wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)
  • Add clams; cook, covered, for 10 minutes. Add mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add scallops, cod, squid, and shrimp to pan; simmer gently until seafood is cooked through, about 5 minutes. Gently stir in cooked clams and mussels; ladle into bowls, and serve.

CIOPPINO



Cioppino image

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 55m

Yield 13

Number Of Ingredients 18

¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
1 ½ pounds cod fillets, cubed

Steps:

  • Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  • Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  • Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g

CIOPPINO (SEAFOOD STEW)



Cioppino (Seafood Stew) image

This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
  • Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
  • Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
  • Remove pot from heat. Stir in parsley. Season with salt and pepper.

SEAFOOD CIOPPINO



Seafood Cioppino image

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

SEAFOOD LOVERS' CIOPPINO RECIPE



Seafood Lovers' Cioppino Recipe image

Impress everyone at the dinner party with this Seafood Lovers' Cioppino Recipe. This tangy Seafood Lovers' Cioppino Recipe is full of flavor.

Provided by My Food and Family

Categories     Shellfish

Time 30m

Yield 10 servings

Number Of Ingredients 9

2 Tbsp. KRAFT Zesty Italian Dressing
2 onions, sliced
4 garlic cloves, minced
1/2 tsp. crushed red pepper
1 lb. mussels, cleaned, scrubbed with beards removed
1 lb. each littleneck clams and sea scallops
2 cups fat-free reduced-sodium chicken broth
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
3/4 lb. uncooked large shrimp, peeled, deveined

Steps:

  • Heat dressing in Dutch oven or large deep skillet on medium heat. Add onions, garlic and crushed pepper; stir. Cook 3 min. or until onions are crisp-tender, stirring frequently.
  • Add mussels, clams and scallops; stir. Cook 5 min., stirring occasionally.
  • Stir in broth and pasta sauce; bring just to boil, stirring frequently. Add shrimp; stir. Cook 5 min. or just until shrimp are tender, and mussel and clam shells are opened, stirring occasionally. Discard any unopened shells before serving soup.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 85 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g

Tips:

  • Use a variety of seafood: Cioppino is traditionally made with a variety of seafood, such as shrimp, clams, mussels, and fish. You can use any type of seafood that you like, but be sure to include a variety of textures and flavors.
  • Cook the seafood properly: Seafood cooks quickly, so it's important to be careful not to overcook it. Cook the seafood until it is just opaque and cooked through.
  • Use a flavorful broth: The broth is the base of the cioppino, so it's important to make sure it's flavorful. Use a combination of seafood stock, white wine, and tomatoes to create a rich and flavorful broth.
  • Add vegetables: Vegetables add flavor and texture to the cioppino. Some good vegetables to add include onions, celery, carrots, and bell peppers.
  • Season the cioppino well: Season the cioppino with salt, pepper, and other spices to taste. You can also add a pinch of saffron to give the cioppino a beautiful golden color.
  • Serve the cioppino with crusty bread or pasta: Cioppino is traditionally served with crusty bread or pasta. The bread or pasta can be used to soak up the delicious broth.

Conclusion:

Cioppino is a delicious and hearty seafood stew that's perfect for a special occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a seafood dish to impress your friends and family, give cioppino a try!

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